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Moussake (Greek) |
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Moussake (Greek) - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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2 med
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Eggplants |
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0.3 kg
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Ground beef |
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1 cup
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Chopped onion |
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1/4 cup
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Burgundy wine |
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1/4 cup
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Water |
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2 tsp
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Parsley flakes |
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3 tsp
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Tomato paste |
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1 tsp
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Salt Dash pepper |
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1/4 cup
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Bread crumbs |
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2
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Beaten eggs |
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1/4 cup
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Grated sharp American cheese Dash cinnamon |
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1/4 cup
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Bread crumbs |
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3 tsp
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Butter or margarine |
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3 tsp
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Flour |
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1 1/2 cup
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Milk |
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1/2 tsp
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Salt Dash pepper Dash nutmeg |
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1
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Beaten egg |
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1/4 cup
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Shredded sharp American cheese |
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| Method: |
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside. In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture.
Cook over low heat 2 minutes, stirring constantly. Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.
Serve hot with spaghetti sauce and Greek salad.
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